Black Bean Spinach Enchiladas and Mexican Cream Cheese Rice on Flickr.
Posted by Erin
Time to table: Sauce – 20 minutes, Enchiladas and rice – 30 minutes prep, 25 minutes baking
Modifications: We used whole wheat tortillas and monterey jack cheese. No modifications to the rice.
Servings: 6 adult servings, 2 toddler servings
Notes: This tasted amazing but felt healthy because of the spinach and vegetarian-ness. Annie ate half an enchilada and some rice, and when her rice was done she reached over to my plate to finish mine too – definitely a huge hit all around!
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